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Mastering the Art of French Cooking #1
Mastering the Art of French Cooking
1963. Fifth Printing. 684 pages. No dust jacket. Patterned cloth. Clean pages with noticeable tanning and visible foxing throughout. Tightly bound with faint thumb-marking throughout. Pencil inscription to front endpaper. Mild water staining to front endpaper. Heavy water staining to text block edges. Boards have light shelf-wear with corner bumping. Moderate tanning to spine and edges. Mild crushing and tearing to spine ends. Notable water stain to spine. Book has forward lean. Boards are mildly warped.
Hardcover
First published January 1, 1961
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About the author
Julia Child
73 books806 followersJulia Carolyn Child was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
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Displaying 1 - 30 of 583 reviews
July 26, 2013
My husband watched the movie Julie & Julia on television, and asked me why I didn't have these cookbooks. Since I didn't have a good answer for him I went out and bought them, the boxed set of both Volume 1 and Volume 2.
My first recipe cooked was Soupe a L'oignon (onion soup), because, well, I love French Onion Soup so this seemed like a good place to start. I followed the recipe to the letter, a process which took me about 2 1/2 hours from start to finish. The day I cooked it, some contractors were working on the roof of our house. I stepped outside towards the end of the simmer and a contractor on the roof yells down "What on earth are you cooking in there? It smells absolutely divine!" I had the stove vent on, and the smells of the simmering soup were wafting up to him on the roof.
Once it was done I used my husband as my guinea pig, and gave him the first bowl, after it came out from under the broiler with the bubbly cheese gooey and melted on the olive oil toasted french bread. He raved! He said it was the best French Onion Soup he had ever had, and not just everyone's favorite bread and cheese topping part. He was actually raving about the flavor of the soup itself. So kudos to you Julia! Hopefully future recipes I try from these books will be just as delectable.
My first recipe cooked was Soupe a L'oignon (onion soup), because, well, I love French Onion Soup so this seemed like a good place to start. I followed the recipe to the letter, a process which took me about 2 1/2 hours from start to finish. The day I cooked it, some contractors were working on the roof of our house. I stepped outside towards the end of the simmer and a contractor on the roof yells down "What on earth are you cooking in there? It smells absolutely divine!" I had the stove vent on, and the smells of the simmering soup were wafting up to him on the roof.
Once it was done I used my husband as my guinea pig, and gave him the first bowl, after it came out from under the broiler with the bubbly cheese gooey and melted on the olive oil toasted french bread. He raved! He said it was the best French Onion Soup he had ever had, and not just everyone's favorite bread and cheese topping part. He was actually raving about the flavor of the soup itself. So kudos to you Julia! Hopefully future recipes I try from these books will be just as delectable.
March 9, 2010
How can you judge a book like this one, one who is so critically acclaimed?! You really don't. You just judge what your personal experience was.
My experience was easier than I thought. I woke this morning with the idea, a soup recipe would take hours, because it's French and Julia Child's, but it didn't. We were eating at 4:30 pm. That is an early supper, but it was a good one.
Honestly as I was making the soup, I actually wondered if I would like it when it finished. I was becoming turned off, but when I put the Pistou in, my heavens!! The aroma was something I can't describe. I was instantly marved and had to eat!
I am so glad I picked this soup as my first time with Julia... well... her book anyways. She's like a kitchen goddess to me. Don't laugh!
Obviously I am bias involving this book and can only recommend the begeezus out of it. Get it! Do it! Just don't do Aspic!
My experience was easier than I thought. I woke this morning with the idea, a soup recipe would take hours, because it's French and Julia Child's, but it didn't. We were eating at 4:30 pm. That is an early supper, but it was a good one.
Honestly as I was making the soup, I actually wondered if I would like it when it finished. I was becoming turned off, but when I put the Pistou in, my heavens!! The aroma was something I can't describe. I was instantly marved and had to eat!
I am so glad I picked this soup as my first time with Julia... well... her book anyways. She's like a kitchen goddess to me. Don't laugh!
Obviously I am bias involving this book and can only recommend the begeezus out of it. Get it! Do it! Just don't do Aspic!
March 9, 2011
My husband bought me this book for Valentine's Day because we had recently watched "Julie and Julia" and I had mentioned how I couldn't believe that after all these years of cooking, I hadn't yet acquired this book.
It's popularity since the movie might seem a little cliche, but really, this is the most thorough, easy-to-understand, and excellent cookbook I have ever owned. The only comparable book is "Good Housekeeping's Illustrated Cookbook," which I also own and use regularly.
Although this book is focused on French cuisine, it also includes a timeless and useful walk-through of everything from how to hold a knife to how to poach an egg. Ms. Child explains how everything works together and how recipes can be modified in a simple manner so that learning to cook is not simply a process of following directions, but rather a process of learning what ingredients work together and why.
Really, this book is a must for anyone who enjoys cooking and wants to improve their knowledge, technique and repertoire in the kitchen.
P.S.: The best advice of all: Spend the money on a good knife.
It's popularity since the movie might seem a little cliche, but really, this is the most thorough, easy-to-understand, and excellent cookbook I have ever owned. The only comparable book is "Good Housekeeping's Illustrated Cookbook," which I also own and use regularly.
Although this book is focused on French cuisine, it also includes a timeless and useful walk-through of everything from how to hold a knife to how to poach an egg. Ms. Child explains how everything works together and how recipes can be modified in a simple manner so that learning to cook is not simply a process of following directions, but rather a process of learning what ingredients work together and why.
Really, this book is a must for anyone who enjoys cooking and wants to improve their knowledge, technique and repertoire in the kitchen.
P.S.: The best advice of all: Spend the money on a good knife.
November 28, 2014
STILL ONE OF THE BEST COOKBOOKS EVER!
Why?
• Best: best recipe-writing ever! Most cookbooks put the ingredients list on top and the method (the steps) below. But Julia puts them side by side: each step has its own ingredients list! First step needs a,b,c,d. Next step needs e,f,g,h. and so on. Beside saving space, this is the fastest way if you aim to UNDERSTAND the recipe! (I usually read the recipes a few times to understand what will happen, instead of memorising each step) If there are 2 batches of sugar, you can't go wrong in adding in which batch for this particular step.
This meticulous attention to detail is what I respect most. It makes a very comfortable reading and making dish!
• Broad range of french foods covered. From fish to cakes! From hors d'œuvre to desserts. Feels like I don't need to buy anymore french cookbooks. You will find some pastries: pâte brisée, pate a choux, etc.
• So many illustrations! Even making omelette is shown with illustration! Even how to spoon flour has its own illustration!
• Most recipes are indeed DELICIOUS! Seriously, it's real good! Actually at first I doubted that her desserts would be delish, but once I tried her Chocolate Mousse... omg! I am pretty sure this is one of the best cookbooks ever written! Mostly scrumptious recipes!
• She never forgets to give a sufficient background on the topic, on each chapter. And never leaves out important tips.
• She usually starts with the master recipe and follows with variations.
Conclusion:
• Definitely one of the best cookbooks to learn cooking. If you just begin to love cooking and want to learn cooking, this is the book you must buy! And yes I encourage you to learn french cooking first. Why? Because french is the fundamental of western cooking! If you master the basic, you can do anything! And this book arranges so many dishes to basic categories, such as soup, sauces, eggs, fish, poultry, meat, vegetables, desserts and cakes, and so on. Thus, makes this perfect for a student, or someone with no background in cooking.
Why?
• Best: best recipe-writing ever! Most cookbooks put the ingredients list on top and the method (the steps) below. But Julia puts them side by side: each step has its own ingredients list! First step needs a,b,c,d. Next step needs e,f,g,h. and so on. Beside saving space, this is the fastest way if you aim to UNDERSTAND the recipe! (I usually read the recipes a few times to understand what will happen, instead of memorising each step) If there are 2 batches of sugar, you can't go wrong in adding in which batch for this particular step.
This meticulous attention to detail is what I respect most. It makes a very comfortable reading and making dish!
• Broad range of french foods covered. From fish to cakes! From hors d'œuvre to desserts. Feels like I don't need to buy anymore french cookbooks. You will find some pastries: pâte brisée, pate a choux, etc.
• So many illustrations! Even making omelette is shown with illustration! Even how to spoon flour has its own illustration!
• Most recipes are indeed DELICIOUS! Seriously, it's real good! Actually at first I doubted that her desserts would be delish, but once I tried her Chocolate Mousse... omg! I am pretty sure this is one of the best cookbooks ever written! Mostly scrumptious recipes!
• She never forgets to give a sufficient background on the topic, on each chapter. And never leaves out important tips.
• She usually starts with the master recipe and follows with variations.
Conclusion:
• Definitely one of the best cookbooks to learn cooking. If you just begin to love cooking and want to learn cooking, this is the book you must buy! And yes I encourage you to learn french cooking first. Why? Because french is the fundamental of western cooking! If you master the basic, you can do anything! And this book arranges so many dishes to basic categories, such as soup, sauces, eggs, fish, poultry, meat, vegetables, desserts and cakes, and so on. Thus, makes this perfect for a student, or someone with no background in cooking.
March 6, 2016
This is how I learned to cook, by going through this masterpiece of a book page by page, hunting for the ingredients and making Julia's delicious recipes. Her book was my foundation for the art of cooking and part of the inspiration when I wrote my own cookbooks. I wonder if Julia, in heaven, can hear the echoes of the laughter at the millions of dinner parties she inspired. She taught me and all my friends to cook. She changed the world and she is loved. If you ever need a short (not long enough), loving and charming look at her delicious life and how she came to write her first book, watch the movie JULIE AND JULIA. A+ for this book (and the movie).
January 19, 2018
This classic cookbook has been a mainstay for my wife and I for over forty almost fifty years now. Our copy has clear tape holding the hard covers together, and a loose page (315) indicates the recipe it has been open to most often over the years: Boeuf Bourguignon. This incredible stew has probably been eaten in our household at least once per annum since the first year we had the cookbook.
It's true that the classic French cooking of the mid-twentieth century is somewhat dated nowadays, primarily because it is over-generous with the use of fats. More emphasis on healthier diets relegates this sort of cuisine to special occasions for many folks, including us. But for those special occasions, few cookbooks offer the variety of delights to be found in Julia's masterpiece.
It's true that the classic French cooking of the mid-twentieth century is somewhat dated nowadays, primarily because it is over-generous with the use of fats. More emphasis on healthier diets relegates this sort of cuisine to special occasions for many folks, including us. But for those special occasions, few cookbooks offer the variety of delights to be found in Julia's masterpiece.
April 27, 2012
Indispensable. Sits quite happily on my kitchen countertop, and is referenced often. If you have any interesting in cooking, MTAOFC is a must. Not even so much for the recipes- of course, for the recipes- they are delicious and Julia is exact and did I mention they are delicious?- BUT each recipe is an event. The beautiful thing about this cookbook (and it's recipes) is that, like good food, it does not appear in a vacuum- there is the lore of Julia, the lore of the recipes, Julia's colorful instructions, the common-sense solutions she offers (that, in the early 21st century, are in some cases woefully outdated and in others the perfect tip). It is readily apparent that Julia believes cooking should be an experience to share, and I believe her cookbook is one that should be shared as well.
June 27, 2012
I have wanted a copy of this book for the last decade or so, ever since I had to start cooking for myself. Part of it is the way I perceive French cooking--fresh, fancy, and impressive--and part of it is the warmth of Julia Child, whose PBS show I got hooked on during the many years I couldn't afford cable. I mentioned this off-hand to my boyfriend once when we were in Williams-Sonoma, and he surprised me with a copy of the 50th anniversary edition of Mastering the Art of French Cooking last night for my birthday. (For the record, I suppressed the urge to tackle him in the restaurant and hug him until my arms fell off. Go me!)
I was up way too late last night reading it, and while I've yet to cook from it, I can tell you that I already know following these recipes is going to be an Experience. I've been cooking long enough now to have developed certain instincts about recipes, and these are almost impossibly great. They're straightforward, detailed without being overwritten, and the friendly tone of the book made me feel like I was reading a recipe written just for me by an especially good friend. (Or three especially good friends.) Needless to say, I cannot WAIT to get into the kitchen with this beauty.
I was up way too late last night reading it, and while I've yet to cook from it, I can tell you that I already know following these recipes is going to be an Experience. I've been cooking long enough now to have developed certain instincts about recipes, and these are almost impossibly great. They're straightforward, detailed without being overwritten, and the friendly tone of the book made me feel like I was reading a recipe written just for me by an especially good friend. (Or three especially good friends.) Needless to say, I cannot WAIT to get into the kitchen with this beauty.
July 5, 2020
I don't understand why people still praise this book 60 years after it was first published. I'm sure it was great when it came out, but there are much better choices now. Maybe I would have appreciated this book more if I was really interested in French cuisine, looking for older recipes, was a better cook, or planning on studying the European culinary world. But I don't understand why so many people offer this book up as the first suggestion when new home cooks want a cookbook in 2020. There are a bunch of things that I think make this a substandard cookbook for the average American home cook. The majority of the recipes are unhealthy and contain copious amounts of butter, cream, cheese, and pastry (and are fairly meat-centric). The most significant issue is not the difficulty of the recipes but the time they take. I don't want to spend two hours just making a sauce or all day preparing separate portions to be combined in a final dish. I think this process makes a lot more sense in a restaurant where large quantities are made at a time. And along with that, many cooking tips seemed so wasteful. The suggestion for peeling garlic is to boil it in a pot of water. As though peeling garlic is so hard to do without a bunch of water and energy to heat it. And I understand that submerging cooked vegetables in an ice water bath keeps them more fresh. But does it make so much of a difference to necessitate that much water and ice for a couple servings of vegetables? The few recipes I tried to make were delicious, but that brings up the main reason I dislike this cookbook. I just was not excited to make most recipes. Not just the aspics and cow brain, but over 90% of the recipes did not make me excited to make them and to me, that's the sign of a bad cookbook. The best part of the book is the descriptions of kitchen tools and techniques, but honestly there are a lot of better books for that and I would recommend any of those of Mastering the Art of French Cooking.
September 14, 2010
I have had this cookbook on my to try list for some time, but always seemed a bit intimidated by it. However, I read my Life in France by the author, and realized it was a how to book (though some recipes are more complicated than others). Anyway, this book is a true classic, a first in its field. The first recipe I tried was her roast chicken. I've made many a roast chicken in my time, but this was delicious. Next up is one of her soups (maybe the garlic one she mentioned in the book). I love the fact that she saw a need for a real cookbook, using whole foods, which explains everything, so everyone from a beginner to the advanced cook can benefit. I remember watching my mom watch The French Chef---and have recently watched a few episodes on dvd myself. God bless you Julia, and thank you.
February 16, 2009
My first Julia Child cookbook - it has a "Bon Appetit! Love Aunt Aldean 1973" inscription on the front page. Lots of opportunities to reminisce and laugh with this cookbook. I'm sure my husband wondered what he had gotten himself into with my (ad)ventures into the world of French cuisine, but he stuck by me anyway. The cover is extremely tattered, the pages are falling out - a sure sign that it's a treasure. Alright, I just finished flipping 50+ crepes for tomorrow's 7th and 8th grade French classes (we'll have cherry filling of course, President's Day you know)and it is past midnight so ... no more reminiscing.
February 10, 2015
I love to cook, but this book might be the death of me. It's worth reading because Julia Child is a master of efficiency. She's not a purist, and I love that. There's a lot to learn from her. For example, I've wondered why American croissants are nothing like French croissants. No comparison. Child explains that French butter is not a new, sweet cream, but a nutty, aged cream, and that French flour is not the same, either. Because EVERYTHING (no exaggeration) in French cooking begins with butter, nothing here is going to taste authentically French. She gives substitutions wherever possible. But it's still BUTTER. Yum, but my gallbladderless digestive system says Non.
April 12, 2008
I'm curretly revisiting this one. I had to put it away for a few months due to the weight gain from round one with Julia...butter anyone? This book made me realize how much I love cooking. She breaks the recipes down so anyone can understand. I've made several dishes from the book now and the recipes are hard to truly screw up. Julia Child makes it possible for anyone to feel like a culinary star. Screw Rachael Ray!. Julia will always be the queen. She's like the Oprah of the culinary arts. P.S. This books is not for vegetarians and if you're a vegan...put the book down and walk away.
June 10, 2009
I learned it is impossible to read a Julia Child book without hearing her voice in your head.
Actually, I was thinking of cooking every recipe in this book over the course of a year and blog about it, then get a book deal. Then I could get Nora Ephron to write the screenplay for a movie about my book and get Amy Adams and Meryl Streep to star in it. Apparently that has been done. So I will cook every recipe in Nora Ephron's book "Heartburn" and blog about that instead. Take that!
Actually, I was thinking of cooking every recipe in this book over the course of a year and blog about it, then get a book deal. Then I could get Nora Ephron to write the screenplay for a movie about my book and get Amy Adams and Meryl Streep to star in it. Apparently that has been done. So I will cook every recipe in Nora Ephron's book "Heartburn" and blog about that instead. Take that!
August 21, 2019
This is not really a book to "finish". I will come back to this over and over. Its excellent. I made mushroom soup, french onion soup, and cassoulet. By the by, if you look it up on you tube there is an entire series that corresponds to these recipes that she did....as well as the Julia Child snl skit with Dan Akroid and an Epic Rap Battles skit. Yeah...I might have gone down a couple of youtube rabbit holes with this one.
March 1, 2013
The Good-Humored, Encouraging Teacher–Honestly, I don’t know how Julia does it. She takes some extraordinarily complicated recipes and explains them with such precision and accuracy, that you cannot help but appreciate every word. In between the instructions, Julia’s authorial voice emerges in each of her recipes. She’s humorous, light-hearted, and always positive. Julia ensures that if she can a pastry from scratch, certainly you, with the better kitchen appliances and ingredients can too. It’s almost as if you can sense her teacherly/cheery self telling you that yes, you are insane for wishing to debone that duck, but it’s going to be okay. Have a glass of wine with me. - See more at: http://www.clearlydeliciousfoodblog.c...
Extensive, Thorough Instructions and Illustrations–Let’s be honest, Julia really has taught me 90% of what I know about French cooking. I discovered linguistic blunders and poultry techniques with her Pâté de Canard en Croûte and discovered my favorite Provincial French Vegetable dish with her Ratatouille. In each recipe, she supplies the most thorough of explanations on how to peel a tomato, make a pate stuffing for a duck, or make your own pastry. Along with each instruction exists an illustration from the 60s publication that is still reprinted today. Images are detailed and thorough corresponding with the text directly above or below it. - See more at: http://www.clearlydeliciousfoodblog.c...
Extensive, Thorough Instructions and Illustrations–Let’s be honest, Julia really has taught me 90% of what I know about French cooking. I discovered linguistic blunders and poultry techniques with her Pâté de Canard en Croûte and discovered my favorite Provincial French Vegetable dish with her Ratatouille. In each recipe, she supplies the most thorough of explanations on how to peel a tomato, make a pate stuffing for a duck, or make your own pastry. Along with each instruction exists an illustration from the 60s publication that is still reprinted today. Images are detailed and thorough corresponding with the text directly above or below it. - See more at: http://www.clearlydeliciousfoodblog.c...
June 11, 2017
I am nowhere near finished with this beauty but since it belongs to the library and not me, well i have to send it back :(
This is a seriously amazing cookbook!
A genuine testament to the talent and skill of its authors that after all these years it remains relevant, this bible of cookbooks is of a somewhat daunting size but oh my the secrets it hides within....yum!
Everything is wonderfully well explained and amazingly simple to follow even without any kind of visual aid (kill me, i like a cookbook with pretty pictures!) and, surprisingly, after all these years from its original publication!
I have to say i am a now a fan of the presentation method for the recipes - ingredients and instructions side by side...makes life and concentration a lot easier!
i tried a few recipes - French Onion Soup, Omelettes (make me a proper omelette and i´m yours!), Bouillabaisse, Quiche aux Endives, Rôti de Porc, among others - and i can safely say, having grown up with some of these dishes and a lot of the others within these pages...this is the real deal! The house smelled amazing, everyone wanted seconds and i need to ask santa for this baby and its sequel as my Christmas present!
Julia Child Ma´am...you the best! :)
Enjoy it, try...impossible btw...not to drool too much!
Happy Cooking!
This is a seriously amazing cookbook!
A genuine testament to the talent and skill of its authors that after all these years it remains relevant, this bible of cookbooks is of a somewhat daunting size but oh my the secrets it hides within....yum!
Everything is wonderfully well explained and amazingly simple to follow even without any kind of visual aid (kill me, i like a cookbook with pretty pictures!) and, surprisingly, after all these years from its original publication!
I have to say i am a now a fan of the presentation method for the recipes - ingredients and instructions side by side...makes life and concentration a lot easier!
i tried a few recipes - French Onion Soup, Omelettes (make me a proper omelette and i´m yours!), Bouillabaisse, Quiche aux Endives, Rôti de Porc, among others - and i can safely say, having grown up with some of these dishes and a lot of the others within these pages...this is the real deal! The house smelled amazing, everyone wanted seconds and i need to ask santa for this baby and its sequel as my Christmas present!
Julia Child Ma´am...you the best! :)
Enjoy it, try...impossible btw...not to drool too much!
Happy Cooking!
September 14, 2009
Checklist for Impressing New In-Laws:
1. Plenty of face smoothing make-up (that is, if they are the "look don't touch" types)
2. Wear your best (depending on if your father-in-law-to-be is a pervert or not, wear something slimming and fantastic)
3. NO: hemming, hawing, donkey calling. Laugh cutesy.
4. Whatever you do, don't forget the garlic bread...AND..
Mastering the Art of French Cooking by Julia Child. There never was a better dead person to confer to about making your stiff-lipped, uptight in-laws happy.
Bottom Line?
No one could write a more beautiful book about food and what the heck we wives should do with it than Child.
1. Plenty of face smoothing make-up (that is, if they are the "look don't touch" types)
2. Wear your best (depending on if your father-in-law-to-be is a pervert or not, wear something slimming and fantastic)
3. NO: hemming, hawing, donkey calling. Laugh cutesy.
4. Whatever you do, don't forget the garlic bread...AND..
Mastering the Art of French Cooking by Julia Child. There never was a better dead person to confer to about making your stiff-lipped, uptight in-laws happy.
Bottom Line?
No one could write a more beautiful book about food and what the heck we wives should do with it than Child.
September 27, 2007
I have never done a single recipe from this book because it makes everything sound really, really difficult. Still, it's fun to read if you like butter as much as I do. I tend to read it while I am eating something I have made from a more accessible, less cholesteroly cookery author such as Debbie Madison. A while ago I read Julia's omelet instructions and was, like, "Oh dear! I've been doing everything wrong for all this time!" And then I never made an omelet again.
September 14, 2018
What's not to love about the great Julia Child?! Mastering the Art of French Cooking is a must read! And it has a permanent place on my bookshelf at home, right along with so many other cookbooks that I own! I loved this one. It's a great reference.
August 22, 2017
I enjoyed the hell out of this cookbook...to the tune of 20lbs. Reader beware.
PS: I highly recommend the chicken with port and cream.
PS: I highly recommend the chicken with port and cream.
March 9, 2019
The foie gras was devilish and exciting but the salmon had a Dickensian dryness comparable only to the wet soot off the tattered gloves of a common cockney chimney sweep. Also, she can't pair wine with an amuse bouche to save her ass or her apron. Really good book and I'd recommend it to both my closest lifelong friend or most hated enemy.
February 19, 2021
The best recipe book I have ever had! No competition for Julia Child :) Recipes are so precise and tested. You can trust this book.
May 16, 2022
It's a classic that breaks down French cooking to its basica.
February 17, 2019
My grandmother purchased this book in 1966, so not quite a first edition, but the cover looked like this one. You would think with a 700 page book written in the 1950's with no pictures (a few pencil sketches), it would be obsolete. Not so, my ambitious culinary friends! It is surprisingly accessible. I looked up Bearnaise sauce which I had recently butchered, and yep, there it was and all the ways I could have fixed it.
Julia says that the French don't have so many recipes but they have perfected the basics. (I have read the same thing about their clothing.) The largest difference I found was that Julia was adamant about buying fresh chicken, fresh fish, fresh everything. As a land locked 21st century resident, this is almost impossible to do, and I have to rely on regulation labels and supermarket expiration dates.
If you aren't going to perfect each and every recipe, it is still a very enjoyable read.
Julia says that the French don't have so many recipes but they have perfected the basics. (I have read the same thing about their clothing.) The largest difference I found was that Julia was adamant about buying fresh chicken, fresh fish, fresh everything. As a land locked 21st century resident, this is almost impossible to do, and I have to rely on regulation labels and supermarket expiration dates.
If you aren't going to perfect each and every recipe, it is still a very enjoyable read.
Read
March 6, 2017I've found several recipes that I make over and over- like Mayonnaise. We ONLY eat my homemade mayo now-I experiment with different herbs and spices. I tried the hand whisk method a few times, delicious and fun for a lark, but the real workhorse recipe uses the food processor, and Julia's method is foolproof.
I love the way she will introduce a basic technique, that, once mastered lends itself to many variations-like pastry, cooking stocks, or tortes.
This book will always be on my shelf as a reference and a friend.
I love the way she will introduce a basic technique, that, once mastered lends itself to many variations-like pastry, cooking stocks, or tortes.
This book will always be on my shelf as a reference and a friend.
September 25, 2009
After watching the move Julie and Julia with my daughter, we decided to duplicate the premise of the movie, purchase the book, and cook through it. Well, I ordered the book online and read it over the weekend. I have tabs on all the recipes we are going to do over the next year. So far, we have finished soups and sauces. My husband, is very supportive! If we mess up, we just smile, and using our best Julia Child's voice say "Neeever apologize for trying!"
June 20, 2010
Not just the creme de la creme of cookbooks, but also a great resource...Julia takes you through the basics--how to stock your kitchen, how to chop a mushroom, how to make a quiche, how to roast a chicken, etc. The book is a staple for a dinner party...or to answer a random question that comes up about food.
It's also well written and one of the few cookbooks that begs for you to sit down and read.
It's also well written and one of the few cookbooks that begs for you to sit down and read.
June 11, 2012
I did the whole cooking my way through this during a period of uncertainty around my employment, ten years before the blog came out, so I guess that's a thing. This is also an amazing manual for an amateur chef. It is not fancy - no glossy photos of food - but if you read it cover to cover, you'll be a much better cook. I didn't bother making the aspics, but the foundations for many of my staple recipes started here. Highly recommended.
May 6, 2010
I don't want to disparage the grand dame of cooking, but I hated all the recipes I've tried from her vol1 & 2 books. Maybe because I'm used to the nouveau fusion cuisine of today, but all of the recipes are too heavy handed for my taste. I enjoyed her recent books better. I'm glad Julie Powell found success with Julia's cookbooks, I certainly didn't.
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